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Manufacturing method for rice wine and rice wine vinegar
Manufacturing method for rice wine and rice wine vinegar
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机译：黄酒和黄酒醋的制造方法
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摘要
The present invention relates to a method for producing makgeolli and makgeolli vinegar, and more particularly, to a method for producing makgeolli and makgeolli vinegar, Preparing a paste for rice paste, adding glutinous rice or glutinous rice or a mixture thereof, preparing a paste for rice paste, and mixing the rice paste and the yeast paste to prepare a paste; Adding the paste to the above-mentioned incision and primary fermentation; And filtering the fermentation product obtained by the primary fermentation to obtain a filtrate and secondary fermentation of the filtrate. The present invention also relates to a method for manufacturing a rice wine vinegar using the same. According to the present invention, it is safe to use no artificial sweetener at all, and the makgeolli which is very beneficial for health can be manufactured by having a clear and deep flavor and containing components of the leaf of the leaves as the traditional rice wine's neutral taste is neutralized. In addition, it does not show a very irritating sour taste like ordinary vinegar sold on the market, and it is soft, sour and rich in organic matter, so it can produce makgeolli vinegar which is very beneficial for health as well as seasonings and beverages. The makgeolli and makgeolli vinegar according to the present invention is expected to contribute to the economic development of Korea as it not only improves the health of the people but also competes with the mainstream alcoholic beverage and vinegar as food that can meet the modern well-being trend .
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